Chef Omar Allibhoy cooks this Spanish dish for celeb guest John Thomson on Drop Down Menu
For the seasonal green salad
Cut the rabbit into pieces and season with salt and pepper. Heat a splash of olive oil in a wide pan over a medium heat, add the rabbit and cook for 3-4 minutes until browned all over.
Add the chestnuts, fry for 2 minutes then add the onion and garlic. Fry for 2-3 minutes until the onion is soft.
Add the thyme and prunes and turn the heat up. Add the sherry, flambé then cook until the sauce is reduced and glossy.
Meanwhile for the salad, bring a pot of salted water to the boil and immerse the vegetables in order of cooking time. Bring the water back to the boil for a couple of minutes until they are all cooked but still have bite. Drain and cool down in icy water, then drain again.
Heat a wide pan in which all the veggies will fit over a medium heat with the olive oil and thinly sliced garlic. As this starts to become golden add the greens. Season with sea salt, black pepper, a drizzle of sherry vinegar and top with the Serrano ham and manchego.
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